Results 221 to 230 of about 526,257 (249)

Effect of processing on bioaccessibility and bioavailability of bioactive compounds in coffee beans

Food Bioscience, 2022
HanJing Wu, Jingyu Gu, Malik A Nawaz
exaly  

Polyphenol contents of green coffee beans from different regions of Ethiopia

International Journal of Food Properties, 2021
Bewketu Mehari, Bhagwan Singh Chandravanshi, Mesfin Redi-Abshiro   +2 more
exaly  

Volatile compounds as potential defective coffee beans’ markers

Food Chemistry, 2008
Aline Theodoro Toci, Adriana Farah
exaly  

Role of Roasting Conditions in the Level of Chlorogenic Acid Content in Coffee Beans: Correlation with Coffee Acidity

Journal of Agricultural and Food Chemistry, 2009
Joon-Kwan Moon, Takayuki Shibamoto
exaly  

Fungi associated to beans infested with coffee berry borer and the risk of ochratoxin A

Food Control, 2020
Rosemary Gualberto Fonseca Alvarenga Pereira, Nathasha de Azevedo Lira, Eduardo Micotti Da Gloria   +2 more
exaly  

Proximate composition and fatty acids profile of green and roasted defective coffee beans

LWT - Food Science and Technology, 2006
Leandro S Oliveira, Adriana S Franca
exaly  

The Coffee Plant and Beans

2015
Adriana Farah, Thiago Ferreira dos Santos   +1 more
openaire   +1 more source

Physical and chemical attributes of defective crude and roasted coffee beans

Food Chemistry, 2005
Adriana S Franca, Leandro S Oliveira
exaly  

Artificial Coffee Beans

Bulletin of Miscellaneous Information (Royal Gardens, Kew), 1891
openaire   +1 more source

Ochratoxigenic fungi and ochratoxin A in defective coffee beans

Food Research International, 2014
Marta H Taniwaki
exaly